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Professional Cooking for Canadian Chefs - Study Guide

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This is the lastest edition of the best selling undergraduate food prepartion textbook, "Professional Cooking for Canadian Chefs.

It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.

The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.

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Product Details
John Wiley & Sons Inc
0470041714 / 9780470041710
Paperback
02/08/2006
United States
English
256 p.
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